Place of employment
Michael Rodenberg started his love of food when he was a young man and enjoyed the cooking of his mother who has been an inspiration, from her goulash to her German style cakes. After completing his schooling in Melbourne, Michael wasn’t sure what profession to enter so he worked in a bakery for over a year producing fine breads at the local bakery. Michael was then offered an apprenticeship in cookery where he worked in small restaurants and five star hotels.
He completed his schooling at Box Hill Tafe in December 1990. After completing his apprenticeship at Eden on the Yarra Michael worked as a demi chef for two years, then traveled overseas in 1992 and was offered a position at Ashford Castle in the west of Ireland where he worked for two years. Ashford Castle was voted ‘Best Hotel in Ireland’ by Egon Ronay and also is a member of ‘Luxury Hotels of the World’. Michael returned to Melbourne in 1994 where he worked at the ‘Grand Hyatt’ for one year in ‘The Plane Tree Café’ which also services room service. He was drawn back to Ireland and worked at Ashford Castle for another period cooking for royalty and the famous.
In April 1996 Michael returned to Melbourne and was offered a job at ‘The Australian Club’ where he was promoted to Executive Sous Chef within three months. During his five year employ he worked closely with the chefs to ensure the highest standards were achieved. Michael was then offered a position as Executive Chef at ‘The Lyceum Club’ where he is currently employed and enjoys working in an environment where quality produce is enjoyed by members and their guests. Being a smaller establishment means that Michael can oversee the kitchen and maintain the highest standard. He has completed Certificate IV in training and assessment and hopes to share his knowledge with young chefs in the future.